Title: Biscotti Di Prato (Little Almond Cookies)
Categories: Dessert, Cookies, Italian
Yield: 8 Servings
2 oz Almonds; blanched
6 oz Almonds; unblanched
4 c Unbleached all-purpose flour
1 3/4 c Granulated sugar
3 xl Eggs
1 pn Salt
1 pn Ground saffron
1 ts Baking soda; scant
1 xl Egg white
Preheat the oven to 375°F. Place both the blanched and unblanched
almonds on a cookie sheet and toast in the preheated oven for
15 minutes, until golden brown. Grind 4 ounces of mixed blanched
and unblanched almonds very fine, then cut the remaining toasted
almonds into 2 or 3 pieces each. Place the flour on a pasta board
in a mound and make a well in the center. Put the sugar and eggs in
the well. Mix the sugar and eggs together well, then add the salt,
saffron, and baking soda. Mix thoroughly and when all the
ingredients in the well are well integrated, incorporate the flour
little by little, until all but about 2 tb is incorporated. Set the
leftover flour aside. Knead the dough for 10 to 15 minutes, then
add the very finely ground almonds and the almond pieces. Knead for
2 to 3 minutes more, incorporating the remaining flour. Divide the
dough into 8 pieces. With your hands, shape each piece into a long,
thin roll about 3/4" in diameter, then place, widely apart on a
buttered and floured cookie sheet. Beat the egg white slightly in a
small bowl and lightly coat the tops of the 8 rolls with it, using
a pastry brush, then put the baking sheet into the preheated oven
for 18 to 20 minutes. Remove the rolls from the oven (they will
expand in size sideways) and cut them with a long slicing knife at
a 45° angle every 3/4" to get the shape required for this type of
little cookie, or biscotti. Place the biscotti back in the oven,
this time at 275°F, for 35 to 45 minutes. They will be very dry.
Note:
These cookies are much better eaten after 2 or 3 days, when they
have softened a little; keep them in a paper bag. If you wish to
keep them indefinitely, transfer after a week to a jar or can.
